Feb 25, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods cold holding at temperatures greater than 41 degrees F in the prep top cooler in the front food service area (See Temperature Log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge voluntarily discarded food items.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed warewashing machine with chlorine sanitizer and 3-compartment sink sanitizer dispenser reading at 0ppm while currently being utilized. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:
- A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P
Concentration Range Minimum Temperature
MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
25-49 120 (49) 120 (49)
50-99 100 (38) 75 (24)
100 55 (13) 55 (13)
Must correct Priority item within 72 hours.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Observed prep top cooler in the front food service in disrepair and currently turned off. Facility currently utilizing ice baths in the prep top cooler in order to cold hold food items. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Person in charge stated they have placed a work order and do not have a specific date for repair. Priority foundation item must be corrected within 10 calendar days.